Instant Pot Artichokes

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Instant Pot Artichokes are whole artichokes magically steamed in minutes! Pressure cooker artichokes come out perfectly tender every time—no babysitting, no guesswork, and always delicious!

Try my baked spinach artichoke dip with homemade crostini next!

Why You'll Love This Recipe

The Instant Pot or any pressure cooker makes cooking artichokes fast and easy, with zero guesswork.

• Prep takes less than 5 minutes
• Faster than boiling or steaming on the stove
• No need to watch the pot—completely hands-off
• Results in perfectly tender leaves and a soft, scoopable heart
• Great for gluten-free, vegan, and Whole30 diets
• Fun, shareable appetizer with dipping sauces
• You’ll find yourself eating artichokes more often—I sure do!

Ingredients You’ll Need

• Whole artichokes – Use any size. I included exact cook times below based on size.
• Water – Plain water works perfectly, though you can use broth if you want to infuse extra flavor.
• Lemon – Optional for garnish. Adds a fresh, citrusy finish.

How to Cook Artichokes in the Instant Pot

Here’s how to steam artichokes in the Instant Pot for the most tender results every time.

Trim the artichokes. Rinse well. Cut the stem to about 1 inch. Slice off the top 1 inch to flatten. Use kitchen shears to snip off sharp leaf tips.

Set up the pressure cooker. Add 1 cup water (2 cups if using an 8-quart or 10-quart cooker). Place a trivet in the pot and set the trimmed artichokes on top of the trivet. Make sure they don't exceed the "max fill" line.

Pressure cook. Seal the lid and pressure cook on HIGH:

• 4 minutes for small artichokes (2 inch diameter)
• 8 minutes for medium artichokes (3 inch diameter)
• 13 minutes for large artichokes (4 inch diameter)

Let the pressure release naturally for 10 minutes, then carefully turn the valve to the venting position to release any remaining steam.

Carefully open the lid (safely avoid the steam). The artichokes may look a bit dull or brownish green—just like you see in the photo—but that means they’re perfectly steamed and ready to enjoy!

Check for doneness. The stem should be fork-tender, and the leaves should pull off easily. If they’re still firm, reseal the lid and cook for 1 more minute at high pressure, using a quick release. Repeat as needed until tender—but go one minute at a time to avoid overcooking.

Serve and enjoy. Let cool slightly, then serve whole or halved with garlic aioli or your favorite dipping sauce. I like to add lemon wedges on the side.

Serving Cooked Artichokes

When I serve artichokes for a crowd, I usually cut them in half and remove the choke ahead of time—it makes them easier, and safer, to eat and share. But when it’s just us, I leave them whole so we can pull off the leaves one by one and scoop out the choke at the end. The heart becomes the grand finale—it’s always the best part, especially when you dunk it in your favorite artichoke dipping sauce!

Why I Don’t Add Broth or Aromatics to Instant Pot Artichokes

Some recipes call for broth, lemon, garlic, or bay leaves in the pot, but I’ve found that artichokes don’t really take on much flavor—especially with such a short pressure cook time.

So, I use plain water—which also saves money—and rely on dipping sauces to bring in bold flavor. It keeps things simple and still tastes amazing.

Recipe Tips

• Buying artichokes – Choose ones that feel firm with tightly closed, unblemished leaves. Avoid any with soft spots or browning at the tips.
• How many to cook – You can pressure cook just one artichoke or as many as will fit in a single layer. I often make one extra-large artichoke as a snack.
• Pressure cooker note – I use a 6-quart Instant Pot, but any electric pressure cooker works. Just match the Instant Pot settings to your model’s controls.
• Serving tips – For easier eating, cut the artichokes in half and remove the fuzzy choke before serving. When serving whole, let everyone pull off the leaves one by one and scoop out the choke when they reach the center. The heart is the best part! Serve with Greek yogurt ranch dressing, tzatziki sauce, or your favorite dip!
• What is the choke? – The choke is the fuzzy center above the heart—it’s not edible. After cooking, use a spoon to scoop it out, or simply let people know to stop when they reach it.
• Storage – Let cooked artichokes cool completely, then refrigerate in an airtight container for up to 3 days. Enjoy cold or reheat before serving.

More Instant Pot recipes

• Instant Pot Beets
• Instant Pot Corn on the Cob
• Instant Pot Mac and Cheese
• Instant Pot Hard Boiled Eggs
• Instant Pot Sweet Potatoes
• Instant Pot Black Beans

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